One Pot Wonder Thai Peanut Pasta Recipe 415

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ONE-POT THAI PEANUT CHICKEN PASTA



One-Pot Thai Peanut Chicken Pasta image

Keep dirty dishes to a minimum with this one-pot Thai pasta that's ready in just 30 minutes!

Provided by By Madison Mayberry Hofmeyer

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 17

1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups water
2/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 to 2 tablespoons Sriracha sauce
1 tablespoon olive oil or toasted sesame oil
1 teaspoon ground ginger
1 lb uncooked linguine
1 medium red bell pepper, seeded and sliced
1 medium orange or yellow bell pepper, seeded and sliced
1 cup shredded carrots
2 cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3 tablespoons chopped fresh cilantro
3 tablespoons chopped roasted peanuts
3 tablespoons thinly sliced green onions

Steps:

  • In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
  • Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
  • Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Nutrition Facts : ServingSize 1 Serving

ONE POT WONDER THAI PEANUT PASTA RECIPE - (4.1/5)



One Pot Wonder Thai Peanut Pasta Recipe - (4.1/5) image

Provided by peridot728

Number Of Ingredients 19

Add at the end of cooking:
12 ounces linguine
4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter
One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes
Optional garnishes:
Chopped peanuts
Mung bean sprouts

Steps:

  • Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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